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Articles by Ifie Idolo
Total Records ( 2 ) for Ifie Idolo
  Ifie Idolo
  The larva of Rhynchophorus phoenicis is one of delicacies consumed by the people in Southern Nigeria. Proximate analysis of the Larva found it to be nutritious containing protein, fat, ash and carbohydrate at the following ratios (9.96, 25.72, 1.91 and 1.98% on wet basis respectively). A process was developed for incorporating the larva into processed wheat buns. The process involved substitution of wheat flour with the flour of the larva at 5% 10% and 15%. Results of the nutritional analysis of the buns showed increase in the protein, energy, Ca, Mg, Zn and Vitamins content with progressive increase in the larva content. The sensory evaluation showed that no significant difference (p<0.05) were observed between the 0% and 5% substitution level in the sensory attributes of aroma and flavor, taste texture and general acceptability. However differences were significant in the colour (p<0.05). The buns with 20% larva content was the least accepted in nearly all the quality attributes evaluated. The result shows that an acceptable buns product can be processed with the inclusion of the larva at 5% level to enhance the nutritional quality of the product.
  Ifie Idolo
  Madiga is a local bread product produced from wheat flour consumed by the people of the Niger Delta regions of Southern Nigeria. The use of sweet potato flour substitution in wheat flour at 0%, 15%, 20% and 25% each for the production of Madiga was investigated. Proximate analysis of the sample showed that there was a slight decrease in the protein and fat content with increasing sweet potato supplementation. On the other hand, the ash and crude fibre content increased with higher sweet potato supplementation. Carbohydrate contents ranged from 57.75-59.26%. Nutritional analysis of the Madiga samples showed an increase in the energy, Vitamin A, B6 C and magnesium contents as sweet potato flour substitution increased with the 25% supplementation having the highest values of 1023 kcal/100 g, 3.241 ug/100 g, 0.383 mg/100 g, 6.85 mg/100 g and 28 mg/100 g respectively. The results of sensory evaluation of the Madiga samples showed that no significant differences were observed between whole wheat Madiga and the sweet potato supplemented Madiga in sensory attributes of aroma, texture, taste and overall acceptability (p<0.05). In terms of Madiga colour, the 25% sweet potato supplemented Madiga sample had the highest scores. The findings from this work show that wheat substitution with sweet potato flour up to 25% can be adopted for improved nutritional quality and reduced cost in the production of Madiga.
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